Chicken and Sweet Potatoes With Shallots |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from the Feb 10 issue of Real Simple. I haven't made it yet, but doesn't it look yummy?? A note they made-mash the potatoes with some of the cooking water instead of butter and milk to reduce calories and fat. Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 2-inch pieces |
1 tablespoon kosher salt, more to taste |
1/2 teaspoon black pepper, more to taste |
4 tablespoons olive oil |
24 ounces chicken breasts, boneless and skinless |
4 shallots, sliced into thin rings |
2 tablespoons rosemary, roughly chopped |
Directions:
1. Place sweet potatoes in large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
2. Meanwhile, heat 1 tbsp of the oil in a large skillet over medium heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper and cook until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
3. Wipe out the skillet and heat the remaining 3 tbsp of oil over medium-high heat. Add the shallots, rosemary, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle with the shallot mixture.
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